Line Cook

Set up and stocking stations with all necessary supplies; prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces); cook menu items in cooperation with the rest of the kitchen staff; answer, report and follow executive or sous chef’s instructions; maintain the daily prep list; clean up station and take care of left over food; stock inventory appropriately; ensure that food comes out simultaneously, in high quality and in a timely fashion; comply with nutrition and sanitation regulations and safety standards; and maintain a positive and professional approach with coworkers and customers.